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Hi Bold Bakers!
Do you know those times when you want a freshly-baked warm cookie but you don’t want to make a whole batch? Or you just have a small amount of flour and 1 egg left in your fridge? Well, I have come up with a solution: A recipe that will yield you just 1 perfect Big and Bold cookie, and possibly the nicest cookie you have ever had. You will have a freshly-baked cookie in less time than it will take to preheat the oven.
I have 3 amazing single-serving cookies – a classic Chocolate Chip Cookie, Soft Sugar Cookie, and a Double Chocolate Chip Cookie
These cookies are the perfect amount for a single serving. I am a big fan of single-serving recipes, just like my selection of mug cakes. So if you are in a rush, or want just one cookie after school or work, then this is a great recipe for you.
I was inspired to make these from some of my favorite blogs Sally’s Baking Addiction and Cooking Classy
A Classic Chocolate Chip Cookie
This cookie is so lovely because it has that gooey, almost underdone mildde with crispy edges, which equals cookie perfection!
Ingredients
- 2 Tbsp (1oz/30g) butter
- 3 Tbsp light-brown sugar
- 1 pinch salt
- 1 tbsp whisked egg*
- 1/4 tsp vanilla extract
- 5 tbsp all-purpose flour
- 1/8 tsp baking soda (this is a ½ of a ¼ tsp)
- 4 tbsp chocolate chips (I use dark chocolate)
Instructions
- Preheat oven to 350oF (180oC).
- Place butter in a microwave safe mixing bowl and melt
- To the melted butter, add brown sugar, salt, 1 tbsp egg, the vanilla, flour and baking soda. Stir with a spoon until well combined, about 20 - 30 seconds.
- Mix in the chocolate chips.
- Shape dough into a 3-inch disk on parchment paper lined baking sheet
- Bake in preheated oven for 15-18 minutes, until cookie is golden. You don’t want to over bake your cookie so it stays soft and doughie in the middle.
- Serve warm or allow to cool on a wire rack then store in an airtight container.
Recipe Notes
*If you don’t have brown sugar you can use white
Buttery Soft Sugar Cookie
This recipe is a soft sugar cookie, not a crispy cookie. Also I get to add sprinkles, which makes everything better. I love this cookie especially for around the holiday season.
Ingredients
- 2 Tbsp (1oz/30g) butter, softened to room temperature
- 3 Tbsp sugar
- 2 Tbsp beaten egg (crack the egg, beat it, and measure 2 tbsps)
- 1/2 tsp vanilla extract
- 6 Tbsp all-purpose flour
- 1/4 tsp baking soda
- Pinch of salt
- 1/4 tsp cream of tartar
- 2 Tbsp sprinkles
Instructions
- Preheat oven to 350oF (180oC)
- In a bowl, mix the butter and sugar together until creamed.
- Mix in the egg and vanilla.
- Stir in flour, baking soda, salt, cream of tartar, and sprinkles until just combined. Do NOT overmix. You will notice this is a soft dough
- Place the dough in the center of the prepared cookie sheet into a tall ball (3 inches wide).
- Bake for 14-16 minutes until the edges are browned. The center may appear undone but that's what you want. It will firm up. Allow to cool completely on the baking sheet. Enjoy!
- *To get 1 Tbsp egg, crack egg into a small bowl, whisk until yolk and white are well blended, then measure out 1 Tbsp.
Recipe Notes
*If you don’t have brown sugar you can use white
Double Chocolate Chip Cookie
This next cookie is my absolute favorite cookie EVER! It’s like eating a fudge brownie and a cookie at the same time. It is best eaten warm and this cookie will definitely curb your sweet tooth.
Ingredients
- 2 Tablespoons unsalted butter , softened to room temperature
- 2 Tablespoons granulated sugar
- 2 Tablespoons packed light brown sugar (or dark brown)
- 2 Tablespoons beaten egg (crack an egg, beat it, and use 2 Tablespoons)
- 1/2 teaspoon vanilla extract (optional)
- 4 tbsp all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 4 tbsp chocolate chips (or semi-sweet chocolate chips)
Instructions
- Preheat oven to 350oF (180oC)
- In a medium size bowl, mix the softened butter and sugars together until creamed.
- Mix in the egg and vanilla.
- In that bowl, mix the flour, cocoa powder, baking soda, and salt.
- Fold in 1/4 cup chocolate chips. You will notice this is a soft dough
- Place the dough in the center of the baking sheet and mold into a tall ball 3 inches wide.
- Dot the top of the cookie with some chocolate chips too if you wish
- Bake for 15-16 minutes. don’t go over 16 minutes. The cookie will appear very soft, but will firm up as it cools. Allow to cool completely on baking sheet.
Recipe Notes
*If you don’t have brown sugar you can use white
Get more GIANT Single-Serving Cookies Here:
- GIANT Single-Serving OREO Cookies
- More Giant Single-Serving Cookies
- GIANT Single-Serving Holiday Cookies
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Watch The Recipe Video!
This Recipe Made By Bold Bakers
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Chris
Mary Aris
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JodiLee
Eina Ron
About Us
Meet Gemma
About Us
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.
Made choco chip cookie, its cake like. What a waste.
hi gemma! i tried the chocolate one and it was super good! however, i tried multiplying the recipe to make a bigger batch so that its not just single serve but the cookies ended up with texture of cake (spongey and light). any thoughts? would you have this exact recipe that can create about 5-7 of these cookies?
Hi Gemma, lovely recipes and videos! I have noticed a few comments regarding the baking soda/cream of tartar vs baking powder. If I choose to use the baking powder would I need to use 1/2 teaspoon as the recipe calls for 1/4 teaspoon of cream of tartar and 1/4 teaspoon of baking soda.
Dear Gemma, I made the 2x chocolate chip cookie and its very puffed up not flat like a normal cookie. I made mine in a toaster oven with nothing changed in the repice. What could I’ve done wrong?
I made the chocolate cookie. Found the dough to be bit greasy, had to add more flour.
But it came out great, was very tasty.
hi again. my comment is no longer here and was not answered. Did anyone else have a puffy cake/pancake like cookie? I really want to get this cookie right so would appreciate a response. thank you!
hi there. i love your blog. I just tried the double chocolate cookie and it came out puffy, no crinkles and very spongy. Im an experienced baker and followed the video. any ideas as to what i couldve done wrong? i reallllllllly want this cookie! hahaha
I was on my period and depressed and that chocolate chip cookie hit my special spot and I loved it. Thank you so much
Hi Gemma, I followed your recipe but just doubled it. The cookies were crisp on the edges and soft in the center when I took it out of the oven. But I was disappointed because of the taste, the texture was more like of a dry cake, it was not sweet enough for me. Could it be because of the baking soda? coz I also doubled it? Your reply will be very much appreciated. Thank you
I’ve tried this recipe around three times so far…and every single time it’s a beautiful chocolate delight. There is absolutely no way this could fail. When all the small tips are followed..the result is just that many times better! It comes together quickly, with less ingredients and it’s perfect for those days when you want to a delicious baked goodie but are unable to put a lot of effort. It’s a must try!!